Vietnamese beef soup

Cooking Soups Vietnamese beef soup

This hearty Vietnamese soup is a speedy winter warmer. Omit onion for a Low-FODMAP diet.

Lables: High carb Low fat Low kilojoule Low sugar Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. Combine the stock, water and ginger in a large saucepan. Cover and bring to the boil over high heat. Stir in the fish sauce and lemon juice.
  2. Meanwhile, place noodles in a heatproof bowl, cover with boiling water and set aside for 3 minutes or until soft. Drain. Divide among serving bowls.
  3. Use a sharp knife to cut the beef across the grain into very thin slices. Arrange the beef slices and onion over the noodles.
  4. Remove the pan from the heat. Ladle the hot soup over the beef, onion and noodles (the hot soup cooks the beef). Top with the coriander leaves, bean sprouts and chillies. Serve immediately.

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750ml beef stock
750ml boiling water
4cm piece ginger, peeled, thinly sliced
2 tbsp fish sauce
2 tbsp fresh lemon juice
1 250g pkt dried rice stick noodles
250g beef fillet steak
1 small brown onion, halved, cut into thin wedges
2/3 cup fresh coriander leaves
150g bean sprouts
1-2 small fresh red chillies, finely sliced

Adv

Autors
Preparation time
10
Cooking time
5
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Soups
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